Blueberry Galette

Ingredients:

• 2 ½ cups all-purpose flour, plus more for rolling
• ¼ cup granulated sugar
• ¼ tsp sea salt, heaping
• 1 cup unsalted butter, frozen
• ¼ cup ice water

For the Filling:

• 4 cups blueberries
• ¼ cup sugar
• 2 tbsp all-purpose flour
• 1 tbsp Blueberry Aged Dark Balsamic 
• 1 tbsp lemon zest
• 2 tbsp lemon juice

For the Egg Wash:

• 1 egg
• 1 tbsp milk

Instructions

For the Pastry:

• Add the 2 ½ cups flour, sugar, and salt into a food processor. Give it a few pulses.
• Cut COLD butter into tbsp size pieces. Transfer to food processor and pulse until the butter is cut into small lentil-sized clumps.
• Slowly drizzle in about ¼ cup of the ice water while pulsing processor. If the mixture doesn't hold together when you squeeze a clump in your hand, then add a bit more water and pulse.
• Transfer dough onto a pastry mat or sheet of plastic wrap and knead 2-3 times just to help it come together a bit. Gently flatten into a one-inch-thick disk, cover in plastic wrap and chill for an hour.
• Once your pie crust is chilled, preheat oven to 425ºF and remove the dough from fridge and let it warm up on the counter for a few minutes, this will prevent cracking. Roll our pie crust to about 1/4 of an inch and transfer to a baking sheet.

For the Filling:

• In a bowl, gently stir together the berries, balsamic, lemon juice, zest, sugar, and flour.

For the Assembly:

• In a small bowl, lightly beat the egg with a tablespoon of cream.
• Spoon the filling onto the dough, leaving a 2–3-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Brush pastry with egg wash and sprinkle with sugar if desired.
• Bake at 425ºF until the filling is bubbling and the pastry is golden brown, about 25 minutes. Cut into wedges and serve.